Chocolate-Caramel Mousse

1. 1

   Break the chocolate into small pieces.

2. 2

   Melt the chocolate in a double boiler, then remove from heat and let cool.

3. 3

   Separate the eggs in 2 large bowls.

4. 4

   Beat the egg whites until very stiff with a pinch of salt.

5. 5

   Gradually, pour the melted chocolate in with the egg yolks while whisking vigorously.

6. 6

   Add 1/3 of the beaten egg whites, mixing vigorously, then gently fold the rest while lifting upwards to distribute the chocolate without breaking the whites.

7. 7

   Refrigerate the mousse for at least 3 hours.

8. 8

   Serve chilled.

* Per serving · 4 servings · Values may vary.

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